The angle is the whole point
A 60° cone keeps the coffee bed deep and even, so water passes through the grounds once rather than channelling.
A borosilicate cone with a 60° wall angle and a spiral rib pattern — the geometry that makes an even extraction repeatable.
The reasons that show up again and again in our reviews
A 60° cone keeps the coffee bed deep and even, so water passes through the grounds once rather than channelling.
Air escapes along the spiral instead of getting trapped against the filter, which is what causes sour patches.
Printed on the box: 15 g coffee, 250 g water, 92 °C, four minutes. Change one thing at a time from there.
Watching the bloom tells you whether your grind is right. Ceramic hides the one thing worth looking at.
Every shot is of the product you receive
Same build quality across the range — only the details change
The classic
Darker finish
Complete setup
Real orders, unedited words
I have used three pour-over cones and this one is the most forgiving. Even a slightly off grind still tastes clean.
The ratio card on the box is a small thing that made a big difference. No more guessing.
Excellent brewer. Filters are easy to find locally, which I was worried about.
Any size-02 cone filter. We include fifty in the box and they are stocked in most supermarkets.
Like table salt. If the brew finishes under three minutes go finer; over five, go coarser.
Borosilicate, the same as lab glassware. It handles boiling water and the dishwasher without stress cracks.
Ships in two working days, tracked
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